Browsed byCategory: ranch dip

I like to watch cooking shows while I’m doing other things. I put them on in the kitchen while I’m cleaning up or cooking, and sometimes I have them on while I’m working. The result is, I miss a lot. Sometimes I notice that I missed the one thing I wanted to see and I rewind and play that part again. And, very often I still miss it and have to repeat the process several times before I finally catch it. This recipe was inspired by one of those episodes.

I was watching Giada at Home. The episode was My Grandfather’s Favorites. So, Giada and her Aunt Raffy are recreating some of Dino De Laurentis’ favorite recipes. Giada has revamped the recipes in her own style, and it irritates Raffy to no end. They bicker. Giada grins at the camera a lot. And it feels a little weird that she’s the one in charge, instead of her aunt, given the theme of the episode. But hey! It’s her show. I think it would be interesting to see them make both versions, side by side. And, much more interesting to actually taste test both versions!

My lemon mustard roasted potatoes are inspired by her lemon-mustard potato salad. Hers sound really yummy, but I was after roasted potatoes that could be reheated, rather than a salad dish with greens and other fresh stuff. Plus, it was important that I could use ingredients that I had on-hand. That is often a major factor in my adaptations and I hope that you will follow suit and take my recipes as an inspiration and a guideline to be adapted to the ingredients that you have, can easily get or just prefer!

In a bowl large enough for tossing the potatoes, whisk together all ingredients except the parmesan and potatoes

Scrub potatoes and cut into large bite-sized chunks

Dump the potatoes into the bowl with the dressing and toss until thoroughly coated

Cover a baking sheet with parchment paper (you don’t have to, but it will make your life much easier)

Spread the potatoes in a single layer on the baking sheet

Spoon any dressing remaining in the bowl over the potatoes

Bake for 20 minutes

Top with shredded Parmesan

Baked for another 20 to 30 minutes, until golden and tender

Transfer back into the bowl and toss with remaining chive fragments

I served this with baked chicken breast and Ranch on the side. Some kind of vegetable, like steamed Brussels sprouts, broccoli florets or artichoke hearts would go great with the meal, since they are all easy to make and great for dipping.

I love my Homemade Ranch Dressing, but it’s a bit of a PITA to make because you have to measure out all of the ingredients. My solution is to mix the dry ingredients ahead of time and store them in a little jar.

I like to combine enough for six batches, so that’s what this recipe makes, but you can do the math and make more or less if you want.

Place two heaping teaspoons of the dry mix in a bowl.
Add 1/2 cup maynnaise.
Blend well with a stick blender, whisk, or fork.
Add 1/2 cup sour cream.
Blend well with a stick blender, whisk, or fork.
Add 1/2 cup buttermilk.
Blend well with a stick blender, whisk, or fork.

Cover or pour into a jar and refrigerate.

Alternatively, you can skip the sour cream and use 1 cup of buttermilk, for runnier dressing. Or, you can skip the buttermilk and use 1 cup of sour cream for dip.

I love ranch dressing. I have always loved it, and still firmly believe that many foods are really just a tool for getting the ranch to your mouth. Many years ago I started noticing that when I ate appetizers or salad with it, I would start to feel crappy and lose my appetite before my main dish arrived.

Of course, it turned out that the store-bought ranch and mixes were loaded with MSG. I did eventually find some brands that do not have it, but after a while I get tired of them. I started making my own, but the results were hit and miss, and it was a lot of work. Finally I found a recipe that looked good. I tweaked it a bit to suit my taste. It consistently turns out great, and it’s quick and easy.

You’ll notice that I reduced the mayonnaise and increased the sour cream. That’s one of the problems I have with the better stuff I have found in stores – it just tastes and feels too heavy on the mayonnaise. I also reduced the dill and increased the onion powder. When I made it with the full portion of dill I found it overpowered the flavors.

I prefer to use my homemade sour cream, which is made the same way as crème fraîche and crema Mexicana. From what I have found so far, they are one in the same. I’m still trying to find more on that and figure out if there is supposed to be some subtle difference that I’m missing in my reading or what. I plan to write a post on that in the near future.

Whisk together all ingredients. I like to do this in the container I am going to store the dressing in. Cover and refrigerate for at least 30 minutes so it’s nice and chilled and the flavors are well blended.